Silky Tahini Ganache Pie Zoom

Silky Tahini Ganache Pie

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This pie is silky and rich without being too much thanks to the air whipped into the mousse before freezing. Perfect for a summer night or a cozy winters eve.

Product Description


Tahini Ganache Pie
Serves 12

250 g speculoos cookies or graham crackers
1/4 cup butter, melted
1 3/4 cup heavy cream, divided
2 tbsp powdered sugar
8 egg yolks
120 g sugar
1 tsp salt
110 g tahini
1/4 cup semisweet chocolate

1. Preheat the oven to 325. Combine speculoos cookies or graham crackers and melted butter in a food processor and pulse until combined and texture resembles wet sand. Transfer to a pie dish and press to form a crust. Bake for 10 minutes, or until golden brown. Let cool completely.
2. Using a stand mixer fitted with the whisk attachment (or a cold stainless steel bowl and a whisk), whip 1 1/2 heavy cream with powdered sugar until medium peaks form. Set aside in refrigerator.
3. In a stand mixer, whip yolks until pale and fluffy. Simultaneously, heat sugar with ¼ cup water until it reaches the soft ball stage (238°F). Once the sugar comes to temperature,slowly pour it into the yolks with the mixer running. Raise mixer speed to medium-high and whip until cooled.
4. Mix half sugar/yolk with tahini to lighten it. Fold in remaining.
5. Gently fold in 1/3 of whipped cream, reserving the rest, until no streaks remain.
6. Fold 1/3 cup of ganache into remaining whipped cream. Fold chocolate whipped cream into tahini mousse 2 or 3 times to keep ribbons. Pour into cooled shell. Garnish with remaining ganache. Freeze until solid, at least 8 hours or overnight. Pie will last for 3 days in the freezer. 

Additional Information

Additional Information

SKU tahini pie


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